These confections, quite similar to moist marzipan balls, are inspired by North African treats and flavours (almond flour, orange blossom) but not as sweet as most of the traditional pastries from over there.

The recipe is naturally gluten and dairy free (could be made vegan by replacing the egg with a vegan alternative like aquafaba). Even if you’re not allergic, I’m sure you’ll enjoy these yummy balls with a cup of tea or as a sweet treat to pack when you want something sweet that will travel well and keep for days!

You could be creative and try new flavour combinations like chocolate and orange (replace a teaspoon or 2 of almond flour with cocoa powder) or lemon zest/lavender, lime/mint, rose/pistachio, the list is almost endless! Orange blossom water can usually be found in Mediterranean or Persian grocery stores.

Place all the ingredients in a bowl together.

Mix with a spatula until all the ingredients are evenly mixed.

Pre-heat your oven to 340F (170C)

Use an ice cream scoop to divide the dough into balls of about 40g each

Roll each ball into slivered almonds to cover the whole surface.

Place on a parchment paper or reusable pan liner and sift icing sugar over each ball. Space them at least 2 inches apart because they will expand as they bake.

Bake right away for 14 minutes or until the edges of the slivered almonds start to color slightly.

Store in an airtight container for 5 days at room temperature or freeze to keep up to several months (let thaw at room temperature for at least 20 minutes before serving).